Looking for recipes for the foods in season in Ontario? This is the place! I aim to hit 80% local produce in my recipes. Find also notes about my experiences as an organic vegetable and fruit gardener and breeder, and visits to growers, processors and vendors of all kinds of good foods of Ontario.

Saturday, 21 August 2010

Cabbage & Cheese Curds with Tomato & Tamari

This ridiculously simple dish makes a nice light lunch or supper. There is something about the combination of tomato and tamari that really appeals to me. Of course I am notoriously fond of salt, so why wouldn't it? The cheese takes it from a being a couple of vegetables to being a main dish, if served with noodles or rice. Some nice crusty bread would work as well.

Put the cabbage in a pot with sufficient water to come half way up it, and bring it to a boil. Simmer for about 5 minutes, until just tender. Drain well, but keep it in the pot.

Meanwhile, peel and chop the tomatoes. Add the tomatoes to the cabbage, along with the tamari. Bring to a boil then simmer, stirring regularly, until the tomato softens, just a couple of minutes. Add the cheese curds and cover the pot. Cook for about 2 minutes more, until the cheese curds melt.

3 comments:

That is such a bizarre combination on first glance...but I think I would really like it. Is it based off anything you've made before, or was it just an "I have x y and z, lets put them together!" moment?

There is a tomato salsa in Beyond the Great Wall by Jeffrey Alford and Naomi Duguid that has tomato and soy sauce in it (possibly sesame oil as well, my memory is fuzzy) It's really tasty, and I've made something similar a few times since as a topping for rice or fish.